As summer rolls in to the Southern hemisphere, so does the vibrant and delicious cherry season, presenting the perfect opportunity to try out a delightfully sweet and fresh dessert like Kathy Tsaples’s Ricotta Cherry Tarts. This recipe, from her book Sweet Greek Life, celebrates the rich flavors of cherries at their peak, combined with creamy ricotta and a touch of almond. Kathy, known for her expertise in Greek cuisine, brings a taste of the Mediterranean to your kitchen with this simple yet elegant treat.
Whether you’re hosting a summer gathering or just looking for a delectable dessert to enjoy on a warm evening, these tarts offer a delightful combination of textures and flavors. Using fresh cherries not only enhances the tarts with a burst of natural sweetness but also adds a dash of seasonal charm. If cherries alone aren’t enough, the recipe allows for the addition of blueberries, making it even more versatile and colorful.
Designed to be adaptable, you can prepare this dessert in individual flan tins for a personalized touch or in one large tart tin if you’re looking to make a statement piece for your table. With clear, step-by-step instructions, Kathy makes baking accessible for all levels, ensuring that your kitchen is filled with the enticing aroma of baked cherries and sweet ricotta. So, grab your cherries while they’re fresh and let’s dive into making these delightful Ricotta Cherry Tarts!
Ingredients (serves 6)
125g unsalted butter, plus extra for greasing the flan tins
275g caster sugar
zest of 1 lemon
1 tsp vanilla extract
4 eggs, separated
2 cups almond meal
2 tbsp cornflour (gluten-free if preferred)
500g ricotta
pinch of salt
1 cup cherries (or ½ cup cherries, ½ cup blueberries)
½ cup flaked almonds
½ cup icing sugar, for dusting
Method
Preheat the oven to 180°C/160°C fan-forced.
Generously butter 12cm little flan tins with loose bases and set aside.
With the paddle of an electric stand mixer, beat together the butter, sugar, lemon zest and vanilla. Continue to beat until the mixture is light, pale and fluffy. Scrape down the sides every so often. Add the egg yolks one at a time, then add the almond meal and cornflour.
When well-combined, stop the mixer and gently fold in the ricotta, mixing thoroughly to form a creamy texture. I like to do this by hand, but you can continue to use the electric mixer.
In a clean bowl, beat the egg whites with the salt until soft peaks form. Gently fold 1⁄3 of the egg whites into the ricotta mixture. Continue with the rest of the mixture, until it is all combined.
Spoon the mixture into the prepared tins, smooth the tops, sprinkle with the cherries, followed by the flaked almonds.
Bake for approximately 30 minutes. Test with a skewer, if it comes out clean they are ready, if it is still wet give them a few more minutes. Remove from the oven and leave to cool.
Once cooled, remove from the tins and dust with icing sugar to serve.
As summer rolls in to the Southern hemisphere, so does the vibrant and delicious cherry season, presenting the perfect opportunity to try out a delightfully sweet and fresh dessert like Kathy Tsaples’s Ricotta Cherry Tarts. This recipe, from her book Sweet Greek Life, celebrates the rich flavors of cherries at their peak, combined with creamy ricotta and a touch of almond. Kathy, known for her expertise in Greek cuisine, brings a taste of the Mediterranean to your kitchen with this simple yet elegant treat.
Whether you’re hosting a summer gathering or just looking for a delectable dessert to enjoy on a warm evening, these tarts offer a delightful combination of textures and flavors. Using fresh cherries not only enhances the tarts with a burst of natural sweetness but also adds a dash of seasonal charm. If cherries alone aren’t enough, the recipe allows for the addition of blueberries, making it even more versatile and colorful.
Designed to be adaptable, you can prepare this dessert in individual flan tins for a personalized touch or in one large tart tin if you’re looking to make a statement piece for your table. With clear, step-by-step instructions, Kathy makes baking accessible for all levels, ensuring that your kitchen is filled with the enticing aroma of baked cherries and sweet ricotta. So, grab your cherries while they’re fresh and let’s dive into making these delightful Ricotta Cherry Tarts!
Ingredients (serves 6)
125g unsalted butter, plus extra for greasing the flan tins
275g caster sugar
zest of 1 lemon
1 tsp vanilla extract
4 eggs, separated
2 cups almond meal
2 tbsp cornflour (gluten-free if preferred)
500g ricotta
pinch of salt
1 cup cherries (or ½ cup cherries, ½ cup blueberries)
½ cup flaked almonds
½ cup icing sugar, for dusting
Method
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